REVIEW: PENGARUH MODIFIKASI SIFAT FISIK TEPUNG UBI JALAR (Ipomoea batatas) DENGAN METODE HEAT MOISTURE TREATMENT (HMT)

Syari, Intan Bahari Malaka; Wahyuni, Sri; Sadimantara, Muhammad Syukri

doi:10.33772/jstp.v5i4.14533

Journal

REVIEW: PENGARUH MODIFIKASI SIFAT FISIK TEPUNG UBI JALAR (Ipomoea batatas) DENGAN METODE HEAT MOISTURE TREATMENT (HMT)

Jurnal Sains dan Teknologi Pangan · Vol. 5 No. 4 (2020)

DOI: 10.33772/jstp.v5i4.14533
ISSN: 2527-6271
Published: 2020-10-08
Publisher: JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO
Language: eng

Abstract

ABSTRACTThis review aimed to determine the effect of heat moisture treatment (HMT) on the physical characteristics of swelling power and WSI (water solubility index) of modified sweet potato flour with the heat moisture treatment (HMT) method and to determine the effect of heating time and heating temperature on modified flour. The modification of HMT sweet potato starch 80-100 oC for 4 hours resulted in levels that met the national standard for flour, which were 6.57% in yellow sweet potato and 6.80% in purple sweet potato. Meanwhile, the physical characteristics of flour from several sweet potato varieties modified by heat moisture treatment (HMT) show that the higher the temperature and the longer the treatment period, the lower the swelling power and the water solubility index of sweet potato starch.Keywords: Sweet Potato Flour, Heat Moisture Treatment (HMT), characteristics.ABSTRAKReview ini bertujuan untuk mengetahui pengaruh heat moisture treatment (HMT) terhadap karakteristik fisik swelling power, dan IKA (indeks kelarutan dalam Air) dari tepung ubi jalar modifikasi dengan metode heat moisture treatment (HMT) serta untuk mengetahui pengaruh lama pemanasan dan suhu pemanasan pada modifikasi tepung dengan metode heat moisture treartment (HMT). Modifikasi pati ubi jalar HMT 80-100 oC selama 4 jam menghasilkan kadar yang telah sesuai standar SNI tepung yaitu ubi jalar kuning sebesar 6,57% dan ubi jalar ungu sebesar 6,80%. Sedangkan karakteristik fisik tepung dari beberapa varietas ubi jalar modifikasi heat moisture treatment (HMT), semakin tinggi suhu dan semakin lama waktu HMT, maka semakin kecil swelling power dan indeks kelarutan dalam air pati ubi jalar.Kata kunci: Tepung Ubi Jalar, Heat Moisture Treatment (HMT), Karakteristik.

Collaboration network of the authors

40 authors · 139 co-authorship links · showing the 40 most connected

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Universitas Halu Oleo
State University of Semarang
Affiliation unknown

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Same organisation
Affiliation unknown
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Show as table

Co-author	Organisation	Joint articles
Ansharullah Ansharullah	Universitas Halu Oleo	22
SRI REJEKI	Universitas Halu Oleo	17
RH Fitri Faradilla	Affiliation unknown	12
La Karimuna	Affiliation unknown	12
Hermanto Hermanto	Affiliation unknown	9
Tamrin Tamrin	Universitas Halu Oleo	9
Andi Khaeruni	Universitas Halu Oleo	8
Nur Asyik	Universitas Halu Oleo	8
Asnani Asnani	Affiliation unknown	7
Prima Endang Susilowati	Affiliation unknown	5
Sigit Priatmoko	State University of Semarang	4
Sarinah Sarinah	Affiliation unknown	3
Rudi Hartono	Affiliation unknown	3
Subiyanto Hadi Saputro	Affiliation unknown	3
Zuraidah Zuraidah	Affiliation unknown	3
Muhammad Zakir Muzakkar	Affiliation unknown	3
Abdu Rahman Baco	Affiliation unknown	3
Sakir Sakir	Universitas Halu Oleo	2
Andi Besse Patadjai	Affiliation unknown	2
Thamrin Azis	Affiliation unknown	2
Mashuni Mashuni	Affiliation unknown	2
Kobajashi Togo Isamu	Affiliation unknown	2
Fitri Fitri	Affiliation unknown	2
Zulfa Sakhiyya	Affiliation unknown	2
Januarius Mujiyanto	Affiliation unknown	2
Rahayu Puji Haryanti	Affiliation unknown	2
Yuni Dwi Susanti	Affiliation unknown	2
Abdurrachman Faridi	Affiliation unknown	2
Sri Kadarwati	State University of Semarang	2
F. ‪Widhi Mahatmanti	Affiliation unknown	2
Harjito Harjito	Affiliation unknown	2
Agung Tri Prasetya	State University of Semarang	2
Jumaeri Jumaeri	Affiliation unknown	2
Sri Wuli Fitriati	Affiliation unknown	2
Safrika Safrika	Affiliation unknown	1
Bagio Bagio	Affiliation unknown	1
Rezqi Malia	Affiliation unknown	1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://ojs.uho.ac.id/index.php/jstp/oai, first harvested 31 Oct 2026, last seen 31 Oct 2026.

Original metadata (oai_dc)

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	<dc:title xml:lang="en-US">REVIEW : PENGARUH MODIFIKASI SIFAT FISIK TEPUNG UBI JALAR (Ipomoea batatas) DENGAN METODE HEAT MOISTURE TREATMENT (HMT)</dc:title>
	<dc:creator>Syari, Intan Bahari Malaka</dc:creator>
	<dc:creator>Wahyuni, Sri</dc:creator>
	<dc:creator>Sadimantara, Muhammad Syukri</dc:creator>
	<dc:description xml:lang="en-US">ABSTRACTThis review aimed to determine the effect of heat moisture treatment (HMT) on the physical characteristics of swelling power and WSI (water solubility index) of modified sweet potato flour with the heat moisture treatment (HMT) method and to determine the effect of heating time and heating temperature on modified flour. The modification of HMT sweet potato starch 80-100 oC for 4 hours resulted in levels that met the national standard for flour, which were 6.57% in yellow sweet potato and 6.80% in purple sweet potato. Meanwhile, the physical characteristics of flour from several sweet potato varieties modified by heat moisture treatment (HMT) show that the higher the temperature and the longer the treatment period, the lower the swelling power and the water solubility index of sweet potato starch.Keywords: Sweet Potato Flour, Heat Moisture Treatment (HMT), characteristics.ABSTRAKReview ini bertujuan untuk mengetahui pengaruh heat moisture treatment (HMT) terhadap karakteristik fisik swelling power, dan IKA (indeks kelarutan dalam Air) dari tepung ubi jalar modifikasi dengan metode heat moisture treatment (HMT) serta untuk mengetahui pengaruh lama pemanasan dan suhu pemanasan pada modifikasi tepung dengan metode heat moisture treartment (HMT). Modifikasi pati ubi jalar HMT 80-100 oC selama 4 jam menghasilkan kadar yang telah sesuai standar SNI tepung yaitu ubi jalar kuning sebesar 6,57% dan ubi jalar ungu sebesar 6,80%. Sedangkan karakteristik fisik tepung dari beberapa varietas ubi jalar modifikasi heat moisture treatment (HMT), semakin tinggi suhu dan semakin lama waktu HMT, maka semakin kecil swelling power dan indeks kelarutan dalam air pati ubi jalar.Kata kunci: Tepung Ubi Jalar, Heat Moisture Treatment (HMT), Karakteristik.</dc:description>
	<dc:publisher xml:lang="en-US">JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO</dc:publisher>
	<dc:contributor xml:lang="en-US"></dc:contributor>
	<dc:date>2020-10-08</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
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	<dc:identifier>https://ojs.uho.ac.id/index.php/jstp/article/view/14533</dc:identifier>
	<dc:identifier>10.33772/jstp.v5i4.14533</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Sains dan Teknologi Pangan; Vol 5, No 4 (2020): Jurnal Sains dan Teknologi Pangan</dc:source>
	<dc:source>2527-6271</dc:source>
	<dc:source>10.33772/jstp.v5i4</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jstp/article/view/14533/10061</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2020 Jurnal Sains dan Teknologi Pangan</dc:rights>
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